This Italian Bean Pancetta Cabbage Soup is a simple, comforting soup made for these colder nights. It’s exactly what I want to eat now: savory, rich pancetta, tender cabbage, and hearty potatoes and pinto beans, all simmered in a homemade or store-bought (as a shortcut) vegetable broth. I also use some tomato passata to give additional depth and body to the humble soup.
Start by cooking the pancetta with olive oil. Then add the cabbage, potatoes, onion, celery, tomato passata, vegetable broth, water, and beans. Add in the cumin and hot pepper flakes or black pepper for rich flavor, then season with salt. Once at a boil, lower the heat to a simmer and cook until the potatoes are tender. To serve, ladle the soup into bowls and serve with crusty homemade ciabatta if you wish. Enjoy!
To make the Italian Bean Pancetta Cabbage Soup, you will need the following ingredients:
In a large pot, heat 2 tablespoons olive oil and add ½ cup chopped pancetta. Cook, stirring occasionally, until the pancetta is slightly brown.
Add 2 ½ cups shredded cabbage, 1 chopped potato, 1 chopped onion, 1 chopped celery stalk, 1 cup tomato purée, 6 cups vegetable broth, 2 cups pinto beans, ¼ teaspoon salt, 1-2 dashes hot pepper flakes or black pepper, ½ teaspoon cumin, and 4 cups water and stir to combine.
Bring the soup to a boil, then lower to a simmer. Cook until the potatoes are tender, about 30 minutes.
Taste and adjust for salt and black pepper if necessary.
Serve with crusty ciabatta if you wish. Enjoy!
This simple Italian Bean Pancetta Cabbage Soup is a staple in Italian households. Hearty, comforting, and rich in flavor, it’s the ultimate cold weather meal. Did you make it? Let us know what you think! Tag @cookmerecipes on Instagram and hashtag #cookmerecipes.
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